Licia Bobesha Recipes Chicharrones Recipe

Chicharrones Recipe

Chicharrones is a snack that successfully survived the decades of torment and agony that was dealt out for it during the witch hunt of fat. Thanks God it did!

As I most recently have a little time, I was surfing on the internet last week. Trying to get new, exciting tips, inspirational recipes that We have never used before, to treat my loved ones with. Looking for a long time yet couldn’t come across too many interesting stuff. Right before I wanted to give up on it, I came across this tempting and easy treat by chance over Suncakemom. It looked so mouth-watering on its photo, it called for fast action.

It absolutely was not difficult to imagine just how it is made, its taste and how much my husband will probably like it. Actually, it is quite easy to delight the man when it comes to treats. Yes, I’m a blessed one. Or perhaps he is.Anyway, I went to the blog and then followed the precise instuctions that have been coupled with nice snap shots of the operation. It really makes life rather easy. I can suppose it’s a bit of a inconvenience to shoot snap shots in the midst of baking in the kitchen as you usually have gross hands thus i seriously appreciate the hard work she devote to build this post and recipe conveniently implemented.

With that said I’m empowered presenting my personal recipes similarly. Many thanks for the thought.

I had been fine tuning the original mixture create it for the taste of my family. I must mention that it was an incredible outcome. They prized the flavour, the consistency and loved getting a sweet like this in the midst of a stressful week. They ultimately demanded even more, many more. So the next time I am not going to make the same mistake. I am gonna multiply the volume to make them pleased.

This was inspired by chicharron from SunCakeMom

Get pork skin. It’s an adventure in itself so probably the best option is just getting pork belly and removing its skin.

Place the skin into boiling water and cook until the skins puff up for about an 2 hours.

Remove the skin from the water and cool it off which takes about 2 hours on a wire rack.

Slice the sin up into ½” / 1cm slices.

Cut them up into 1″ / 2cm rectangles.

Place the cooled down skin into a 175°F / 80°C oven to dehydrate for about 8 hours. We are after a dry and brittle texture.

Fill a frying pan with cooking oil or even better lard and heat it up to medium.

Place the dried out skins into the hot oil/fat.

In a matter of second the skins should puff up at least double of their shrank size.

If we are after a golden brown color keep them in the oil/fat until they get a nice tan.

Let them drip off any excess oil/fat in sieve then apply salt and our favorite spices.

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